Faworki, otherwise known as brushwood, are a real competition for or pancakes. Many people can’t imagine a carnival without these fragile cookies. It is worth reaching for proven recipes passed down from generation to generation to get a perfectly shortbread cake. Magda Gessler also uses such a recipe, however The restaurateur came up with a great idea of enriching them with … Arak – Aromatic Asian alcoholic drink. Thanks to him, the faworki gain a great aroma.
Magda Gessler’s recipe faworki come out perfectly because The restaurateur uses several important rules. In question?
The yolks are responsible for the delicate structure of the dough. Magda Gessler cookies are perfectly fragile because it uses up to 15 yolks to make them. Such a large amount increases fragility.
If we want to get a very shortbread dough, then we must also sift the flour. This inconspicuous activity makes a huge difference. Small is also important for a semi -liquid, creamy consistency. This step is accurately explained in the recipe.
What’s more, The dough gets fragile by frying on lard and a combination of specific ingredients. It’s about wheat flour, fat, spirit and a pinch of salt.
Ingredients:
- 600 g of wheat flour;
- 200 g cukru;
- 15 yolks;
- 6 tablespoons of cream 18%;
- 2 tablespoons of lard;
- 2 tablespoons of spirit;
- Optional: 100 g of powdered sugar.
Preparation:
At the beginning We grind the lard in a bowl so that it gets the consistency of the cream. Then add yolks, sugar, spirit, arak and cream to it. We also pour sifted wheat flour.
We start kneading such a mass on a smooth dough. Then we roll them out quite thinly on the board and sprinkle with flour.
We cut out 3 cm wide stripes and a length of 15 cm from a thin lobe. We cut each of them inside.
We make knots of such stripes, i.e. We thread the hole one end of the cake. At the same time, warm up the lard in a large saucepan.
When the fat heats up to 180-190 degrees, it We start frying the faworki until golden brownevery now and then turning them so that they are evenly browned.
After frying, remove the brushwood on a plate, on which we put baking paper before. When the faworki cools down, we sprinkle them with powdered sugar.
